Turmeric Chickpea Hummus

Hummus is pretty common in everyone’s home and in many a Middle Eastern restaurant. We make it a lot, whizzing it up in the food processor in a matter of minutes. There are many variations on hummus, but we now have our favourite way of making it, so it is a no-fuss, no thinking dish that can be on the table in under 5 minutes (if you have cooked the chickpeas ahead of time – we keep bags of them in the freezer).

Recently I came across Turmeric Chickpeas – chickpeas that have been soaked and cooked with a lot of turmeric. You can read about our experiments with them here or jump straight to the recipe (you will need it for the hummus).

For this recipe we use Turmeric Chickpeas instead of plain, ordinary chickpeas. It is the same recipe as our usual hummus, just that we are adding this twist. BTW, if you are interested in reading about the different thoughts about how to make the best hummus, check our usual recipe. It also has some variations that you can incorporate.

Similar dishes include Tray Baked Spicy Turmeric Chickpeas, Celeriac Hummus with Cauliflower Tabbouleh, Smashed Chickpeas with Dukkah and Brocolli, and Creamy Pearl Hummus Salad.

You might like to browse all of our Dips and all of our Chickpea recipes. Explore our Middle Eastern recipes. Or take some time and browse our Mid Spring recipes.

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Green Tomato Fry Chutney

What I love about South Indian chutneys (as well as the taste) is that you can create a chutney out of any left over veggie in the fridge. Today it is green tomatoes – half a dozen that haven’t been used during the week. They are quickly sauteed until soft and then pureed with onion and chilli. Simple – in fact much simpler than many other similar chutneys. But – Delicious.

Eat with rice or with other Indian dishes, or use it as a great sandwich spread – layer sourdough bread with slices of red tomatoes, roasted eggplant, basil and feta. Divine. Try it with tortilla or corn chips too.

Similar dishes include Green Tomato Sambar, Green Tomato Subzi, and Green Tomato Pachadi.

Browse all of our Indian Chutneys and our Green Tomato recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer recipes.

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Capsicum, Feta and Pistachio Spread and Dip

Feta cheese whips up into a smooth, creamy spread when blended with olive oil in the food processor. It’s a Greek thing, and the favourite way to flavour it in Greece is with garlic, mint and capsicums as a piquant dip for pita bread. A common variation on this is to combine it with capsicums, chilli and pistachios.

The beautiful dip and spread can be served in any number of ways. Serve with crudité or toasted baguette, warmed focaccia, toast, or flat bread. Place on a platter with veggie sticks and crackers. Serve it with radishes and cucumber spears for dipping. Lather it on grilled sweet corn and top with  fresh herbs and grated Mizithra cheese or grated haloumi. Drizzle dakos or friselle with tomato juice and a good olive oil and top with this dip.

Similar recipes include Olive, Pistachio and Pomegranate SaladYoghurt, Feta and Mustard Dip, Orange and Pecan Cream Cheese, and Burnt Spring Onion Dip.

Browse all of our Dips and Spreads, and all of our Feta dishes. Or explore our Mid Summer recipes.

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Pasta with Minty Broad Bean Puree and Crispy Garlic Chips

Broad Beans make great purees. You can use young pods, tender beans or dried fava beans, and we have some of those recipes here on the blog. One of the ways that you can use the puree is as a pasta sauce! That is what we are going today.

First we make a puree with broad beans, mint, garlic and pecorino. It is called Salsa Marò or simply Marò, from Liguria in Italy. It is often compared to a pesto, but it does not include nuts. Perhaps it more closely resembles the Nicois pistou which is similar to pesto without nuts.

Marò can be used as a dip or spread. Try the puree on a toasted piece of crunchy bread, perhaps with some soft cheese. But it also works well with pasta, as we do here. Use spaghetti, bucatini or penne – really it will work well with many different pastas, even oricchette.

Similar recipes include Spring Pasta with Broad Beans and Mint, Broad Beans with Crispy Garlic, and Pan Fried Broad Beans with Chilli, Lime and Garlic.

You can browse all of our Broad Bean dishes, all of our Pasta dishes, and our Purees of various forms. See just our Broad Bean Purees. Our Italian dishes are here. Or explore our Mid Spring recipes.

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Collection: Delicious Chilli Pastes and Sauces

Where would we be without Chilli Paste? Our kitchen boasts 2 or 3 different ones at any one time, plus of course red and green chillies in the freezer, chilli flakes and 3 different chilli powders. We love a touch of heat in the kitchen, but not everyone has to go this far! A good chilli paste will be your godsend when you are looking to spice up a soup, sauce, pasta dish, dip, avocado mash, even a potato crush!

Browse all of our Chilli recipes, or explore our Early Autumn dishes.

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Balinese Sambal Dabo Lilang | Indonesian Tomato Relish with Lime, Chilli and Basil

Indonesian sambals are  fiery blends of fresh hot chillies and other seasonings that are used as relishes or condiments throughout Indonesia. There are dozens of different sambal recipes; some raw, and some cooked. A sambal is served in much the same way we might use sriracha or tabasco sauce.

They are generally easy to make, especially the raw ones, and this sambal takes no more than 5 minutes. The onions and chillies cure in the lime juice, making it incredibly delicious. Drizzle it over everything for spicy hot flavours. This recipe is the same as Sambal Iris, except that it has basil added to it. It changes the flavour and makes it even more delicious (if that is possible).

Similar recipes include Chilli Jam, Chilli Paste, Sambel Tomat, Sambal Iris, and Sweet Chilli Sauce.

All of our Chilli dishes are here, or you might like our Balinese recipes. We have some Sambals here too. Or explore our Late Spring collection of dishes.

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Sweet Corn Chaat

Sweet corn season is here and the corns are tender and juicy. We made Sweet Corn Soup, and had some kernels left over, so it was a perfect time for a chaat as an afternoon snack.  This type of chaat is like an Indian version of Salsa.

In this recipe we roast the kernels in butter until they are browned or blackened, which intensifies their flavour.

This is a great dish to eat warm as the corn is buttery and beautiful. If you need to make it beforehand, bring it to room temperature before using.

This recipe is a great vehicle for using the vegetables that you have at hand, and that can be grated, shredded or chopped. Cucumber can be added, for example, and grated beetroot. I used the greens of spring onions as they were to hand and I love their taste, but you can also use the white stems.  Radish is good too, shredded, but it has quite a bite so just use a little. Cubes of boiled potato is a great addition.

Similar recipes include Crispy Corn and Onion Chaat, Channa Chaat, Borlotti Bean Chaat, and Poha Chaat.

Browse all of our Chaat dishes and our Sweet Corn recipes. Our Indian recipes are here, and Indian Essentials here. Or explore our Mid Summer dishes.

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Milky Brinjal Chutney | Roasted Eggplant Chutney

Despite milk being abundant in India, I find it is rare to see it used in dishes that are not sweet. However I have probably seen more such recipes in the past month than I have noticed in the past decade. I wonder is that just my awareness, or is there a resurgence of popularity of these dishes.

Yoghurt is of course used extensively in savoury dishes, so why not use milk instead of yoghurt? You will find that milk gives a lighter touch and is without the sourness of yoghurt. While yoghurt is always evident in dishes, milk adds flavour without being assertive.

However, the ancient Ayurveda texts advise not to combine milk and salt. This combination, they say, creeps up on you, damaging the body in various ways over a long period of time. It is Ok to mix salt with milk products, such as yoghurt, paneer etc, just not milk. You will see various ayurvedic practitioners warn against the combination, but interestingly Vasant Lad does not. If you do wish to avoid it, leave out the salt, or substitute watered down yoghurt and touch of sugar for the milk. The sugar is to counteract the sourness of the yoghurt.

This is an Indian chutney from Andhra Pradesh. Eggplant is roasted and the flesh is mashed with milk that has been boiled and cooled, and then a tempering added that includes ginger and coriander leaves. It is delicious, and I recommend it with rice or part of an Indian meal.

South Indian chutneys are quite different to Western chutneys, and they also make great dips, spreads for sandwiches and wraps, and purees to accompany a meal or form a base for other ingredients.

Similar dishes include Green Tomato Fry Chutney, Fresh Radish Chutney, Mint and Coriander Chutney, and Green Tomato Pachadi.

Browse all of our Indian Chutneys and our Eggplant dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.

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MID AUTUMN Salads and Dips for Exciting Autumn Eating VOL 2 | Seasonal Cooking

What a special month this is, quintessential Autumn. No matter where you are it is a month of change. Beautiful cold weather vegetables come to the table – Spinach, Pumpkin, Potatoes, Eggplants. The vegetables at this time of the year are superb.

Enjoy some Vegetable inspiration for Mid Autumn deliciousness. You can also browse:

If you have difficulty with any links, please let us know. We would love to fix them for you.

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Baked Feta with Tomatoes and Red Capsicum

Baked Feta is a perfect mezza dish, served with crackers or flatbread. Flavoursome, soft, mouth watering, the baked feta is aromatic and elicits sounds of approval from your friends at your shared table. It is the sort of dish that you can make at the last minute – your friends arrive unexpectedly at meal time, as they do.

Or it is a great snack, mid afternoon, with a pot of mint tea. And it goes really well on Summery days when the BBQ is lit and people are milling around, nibbling, while the salads are made and the vegetable kebabs are cooking. We have also had it on a Winter’s day as we sit around the fire, reading, writing and chatting. Best of all, it is a perfect Summer Holidays dish, when no-one wants to cook much at all.

This recipe is a mish-mash of Italian and Greek. Definitely Mediterranean.

Similar recipes include Slow Braised Peppers in Olive Oil, Parsley and Barley Salad with Feta, Du Puy Lentils with Feta, and Baked Eggplant with Feta.

Browse all of our other Feta dishes, our Italian recipes and our Greek dishes. Or explore our Late Winter recipes.

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